I basically grew up on chorizo-and-egg and chorizo-and-potato burritos. If you want to make a dish better, just throw some chorizo in it. This Spanish-style sausage is packed with flavor, and it’s delicious cooked up on its own or used as an ingredient in other recipes.
Prep Time:
15 minutes
Makes:
2 pounds
2 pounds ground venison
½ cup distilled white vinegar
¼ cup chili powder
3 tablespoons paprika
2 tablespoons rendered bacon fat
2 tablespoons minced garlic
1½ tablespoons ground cumin
2 teaspoons kosher salt
2 teaspoons dried oregano
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
1.
In a large bowl, combine the venison, vinegar, chili powder, paprika, bacon fat, garlic, cumin, salt, oregano, cinnamon, and cloves; use your hands to mix well.
2.
Form the sausage meat into 4-ounce patties. Store the patties in an airtight container in the refrigerator for up to 6 days, or vacuum seal and freeze them for up to 3 months.
